Pork medallions sear fast, then finish to 145°F; this recipe pan-sears in 6 minutes, rests 3, and spoons a garlic-herb butter over tender slices.
Craving a fast, weeknight skillet dinner that still feels like a treat? This recipe for pork medallions brings tenderloin to the stove in bite-size rounds, cooks in one pan, and finishes with a glossy pan sauce you can mop up with greens or potatoes.
Recipe For Pork Medallions: Ingredients, Tools, Method
Here’s the plan in short: slice a pork tenderloin into one-inch coins, pat dry, season well, then pan sear in a hot skillet. Baste with butter, garlic, and herbs, deglaze with broth, and reduce to a spoonable glaze. Finish the meat to a juicy 145°F, rest for three minutes, then slice and plate.
Ingredient Cheat Sheet
The first table keeps the choices clear. It also gives easy swaps so you can cook with what’s already in your kitchen.
| Ingredient | Purpose | Substitutions |
|---|---|---|
| Pork tenderloin | Lean, tender base cut | Pork loin center-cut, slightly longer cook |
| Kosher salt | Seasoning inside and out | Fine salt (use less) |
| Black pepper | Warm bite, crust help | Cracked mixed peppercorns |
| Neutral oil | High-heat sear | Avocado, canola, or refined olive oil |
| Butter | Basting, nutty finish | Ghee or extra oil |
| Garlic | Aromatics for butter | Shallot or garlic powder |
| Thyme or rosemary | Woodsy fragrance | Sage or Italian seasoning |
| Lemon | Acid to brighten | White wine or apple cider vinegar |
| Low-sodium broth | Deglaze and sauce base | Dry white wine or water |
| Dijon mustard | Body and tang | Whole-grain mustard |
Tools That Help
You’ll cook faster and cleaner with a heavy 12-inch skillet, tongs, paper towels, an instant-read thermometer, and a small whisk. A rimmed sheet pan set with a rack keeps batches warm without steaming.
Pork Medallion Recipe Timing And Doneness Guide
Thickness drives time. One-inch rounds usually need two to three minutes per side in a preheated skillet. Thicker pieces want a minute more; thinner ones can be done in about four minutes total. Use the thermometer, not the clock: pull at 140–143°F, then rest to 145°F.
For safety and tenderness, the consensus target for fresh pork cuts is 145°F with a three-minute rest. See the official temperature chart from FoodSafety.gov and similar guidance from USDA FSIS.
Step-By-Step: Pan Sear, Baste, And Glaze
Prep The Pork
Trim the tenderloin of silver skin with a sharp knife. Cut crosswise into even, one-inch medallions. Press each piece with your palm to even the thickness for uniform browning.
Season For A Deep Crust
Pat dry very well. Sprinkle salt and pepper on all sides. Let sit at room temp for fifteen minutes while you gather the rest of the setup; this brief rest helps the seasoning dissolve.
Heat The Pan
Set a heavy skillet over medium-high heat until it shimmers. Add oil and tilt to coat. When the oil starts to wave, you’re ready to sear.
Sear In Batches
Lay the pork pieces in without crowding. Press gently for ten seconds to boost contact. Sear two to three minutes until golden on the first side, flip, and sear another two minutes. Transfer finished pieces to the rack. Repeat with the remaining pork.
Butter-Baste
Reduce heat to medium. Add butter, crushed garlic, and thyme. When the butter foams, tilt the pan and spoon the fragrant butter over the medallions for thirty to sixty seconds.
Deglaze And Reduce
Pour in broth and scrape up browned bits. Whisk in a touch of Dijon. Simmer a minute or two until the sauce lightly coats a spoon. Squeeze in lemon to taste, then return the pork to glaze. Check the thickest piece; you want that perfect 145°F after a short rest.
Serving Ideas That Match The Sauce
This skillet sauce loves a soft starch or a bright, crunchy side. Try mashed potatoes, buttered noodles, or a quick lemony salad. Roasted carrots or green beans also pair well with the buttery pan juices.
Common Mistakes To Avoid
Skipping The Drying Step
Moist surfaces steam and block browning. Blot with paper towels before seasoning.
Overcrowding The Skillet
Too many pieces drop the pan temperature. Work in two batches and keep finished pork on that rack in a warm oven.
Guessing Doneness
Use an instant-read thermometer. Pull a shade early and let carryover finish the target.
Make-Ahead, Storage, And Reheating
Cooked medallions keep in the fridge for three to four days. Reheat gently: bring a splash of broth to a simmer, add the pork, warm briefly, and remove before it dries. The sauce refreshes with an extra pat of butter and a squeeze of lemon.
Dietary Swaps And Flavor Variations
Use ghee for dairy sensitivity, or skip butter and baste with oil. For a smoky spin, add a pinch of paprika. For creaminess, finish the pan with a spoon of crème fraîche. For heat, stir in a few red pepper flakes.
| Variation | What To Change | Est. Per-Serving Nutrition |
|---|---|---|
| Lemon Herb | Extra zest and thyme | ~260 kcal, 28g protein, 12g fat |
| Creamy Dijon | Stir in 2 tbsp cream | ~310 kcal, 29g protein, 18g fat |
| Garlic Paprika | Add paprika and extra garlic | ~270 kcal, 28g protein, 13g fat |
| Mushroom Pan Sauce | Sauté 1 cup mushrooms | ~285 kcal, 29g protein, 14g fat |
| Wine Reduction | Deglaze with ½ cup white wine | ~255 kcal, 28g protein, 11g fat |
| Olive Oil Only | Skip butter, add oil | ~245 kcal, 27g protein, 10g fat |
| Chili Flake Heat | Add ½ tsp pepper flakes | ~260 kcal, 28g protein, 12g fat |
Full Directions For Pork Medallions
Ingredients
1 pork tenderloin (about 1 to 1¼ pounds), 1½ teaspoons kosher salt, ¾ teaspoon black pepper, 1 tablespoon neutral oil, 2 tablespoons butter, 2 garlic cloves, 3 thyme sprigs, ⅓ cup low-sodium broth, 1 teaspoon Dijon, half a lemon.
Method
- Slice tenderloin into one-inch medallions; pat dry.
- Season all sides with salt and pepper.
- Heat skillet over medium-high; add oil.
- Sear in batches, two to three minutes per side.
- Add butter, garlic, and thyme; baste briefly.
- Deglaze with broth; whisk in Dijon; reduce.
- Return pork to glaze; check 145°F; rest three minutes.
- Squeeze lemon; spoon sauce over; serve.
Buying Tips And Prep Notes
Look for a tenderloin that feels firm and has even thickness. At home, keep it cold until prep time. Trim silver skin so seasoning can reach the meat and so slices don’t curl in the pan.
Thickness And Batch Math
A standard tenderloin yields twelve to sixteen medallions. A twelve-inch skillet sears eight at once without crowding; plan two batches so browning stays strong.
Wine Pairings And Smart Sides
A bright white like sauvignon blanc cuts through the buttery sauce, while a light pinot noir works if you crave red. On the side, think crisp salads, roasted carrots, or steamed green beans tossed with a little lemon. Buttered rice, polenta, or mashed potatoes soak up every drop.
Leftovers That Still Taste Great
Slice cold medallions thin for sandwiches with Dijon and arugula. Toss warm slices through egg noodles with a spoon of the pan sauce. Or chop and fold into fried rice with peas, scallions, and a quick splash of soy.
Scaling The Recipe For A Crowd
Double the tenderloin and keep batches strict. Wipe the skillet between rounds if the fond gets dark. Hold cooked medallions on a rack in a low oven. For sauce, double liquids, then reduce to a shiny nappe. Season at the end so salt stays balanced.
With simple steps, this recipe for pork medallions turns a lean cut into a weeknight favorite that eats like a bistro plate, all in about twenty minutes.
